I had never heard of financiers until my friend Danielle recommended this recipe to me, but they are apparently small and tasty! These ones are dark and richly chocolate, and can go from ingredients in cabinets to cooling in about half an hour.

Ingredients:

• 6 tablespoons unsalted butter
• 1 cup almond flour/almond meal
• 1/4 cup Dutch-process unsweetened cocoa powder
• 1/8 teaspoon salt
• 3/4 cup powdered sugar
• 1/3 cup egg whites
• 1/4 teaspoon almond extract (I used vanilla, I prefer it!)

Preheat oven to 400 degrees. Grease financier or mini muffin tins (the original recipe said it made 15, I got 21) and set aside. Melt the butter, then let cool to room temperature.

In a medium bowl, stir together the almond flour, cocoa powder, salt, and powdered sugar.

Interesting whisk where the bottom spins if you push down on the handle.

Stir in the egg whites and almond extract.

Drizzle in the butter while stirring until the mixture is fully mixed.

Spoon into the mini muffin tins, filling the wells 3/4 full.

Bake 10-15 minutes, until slightly puffed and the surface springs back when touched.

Let cool completely in the pans, then turn out and enjoy (maybe with vanilla ice cream?!).

So dark!

Chocolate Financiers

From Smitten Kitchen.

• 6 tablespoons unsalted butter
• 1 cup almond flour/almond meal
• 1/4 cup Dutch-process unsweetened cocoa powder
• 1/8 teaspoon salt
• 3/4 cup powdered sugar
• 1/3 cup egg whites
• 1/4 teaspoon almond extract

Preheat oven to 400 degrees. Grease financier or mini muffin tins and set aside. Melt the butter, then let cool to room temperature.

In a medium bowl, stir together the almond flour, cocoa powder, salt, and powdered sugar. Stir in the egg whites and almond extract, then drizzle in the butter while stirring until the mixture is fully mixed. Spoon into the mini muffin tins, filling the wells 3/4 full.

Bake 10-15 minutes, until slightly puffed and the surface springs back when touched. Let cool completely in the pans, then turn out and enjoy.